If you are looking for another way to enjoy dinner, this Chicken Marsala Bake is a wonderful option. It is packed with amazing flavors and super easy to throw together. For a satisfying dinner, serve this mouthwatering chicken Marsala Bake with a side of mashed potatoes.
Ingredients
2 packed cups coarsely chopped cooked chicken
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2 tablespoons of butter
8 ounces dried pasta ( I use egg noodles, but you can use your preferred pasta)
2 tablespoons olive oil
1 small onion, diced
3 tablespoons flour
16 oz. mushrooms, sliced
½ c. dry Marsala wine
5 garlic cloves, minced
½ c. heavy cream
2 c. low-sodium chicken broth or stock
1 c. shaved/shredded Parmesan cheese – divided
¼ c. chopped fresh parsley
8 ounces block of mozzarella cheese, cut into small cubes
1 teaspoon salt
¼ teaspoon black pepper
HOW TO MAKE CHICKEN MARSALA CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done and set aside.
Step 3: Heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the onions and mushrooms to the skillet. Cook for about 5 to 7 minutes, stirring often until tender. Then, add the garlic and season with salt and pepper. Next, add the Marsala along with the heavy cream. Stir and let everything simmer for another 3 minutes or until slightly thickened.
Step 4: On top, sprinkle the flour. Continue to cook, stirring for an additional 1 to 2 minutes or until the mixture just begins to turn light brown.
Step 5: Gradually whisk in the chicken broth/stock while scraping the bottom of the pan and stirring constantly.
Step 6: Decrease the heat to a simmer and cook for 1 to 2 minutes more until the sauce has thickened. Then, add the pasta. Toss well to coat.
Step 7: To the skillet, add 3/4 c. Parmesan cheese, mozzarella, fresh parsley, and cooked chicken. Stir well.
Step 8: Into a 9 x 13-inch casserole dish greased with non-stick spray, transfer the chicken and pasta mixture, then top with the rest of the Parmesan. Place in the preheated oven and bake for about 25 to 30 minutes or until bubbly.
Step 9: Remove from the oven when done and allow the casserole to cool for about 15 minutes. Before serving, garnish with some fresh parsley. Enjoy!
Notes:
You can substitute Marsala wine with Madeira, Sherry, Brandy, or Dry White Wine. I do not recommend using cooking wine.
For this recipe, you can use egg noodles, ziti, penne, rigate, fusilli, rotini, or any sturdy pasta.
Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.
To freeze the entire baked casserole, tightly wrap the completely cooled casserole with plastic wrap, then foil. When ready to serve, thaw the casserole in the fridge overnight. The next day, tent the casserole with foil and reheat for about 30 minutes at 350 degrees F.
Ingredients
- 2 packed cups coarsely chopped cooked chicken
- 2 tablespoons of butter
- 8 ounces dried pasta ( I use egg noodles, but you can use your preferred pasta)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 tablespoons flour
- 16 oz. mushrooms, sliced
- ½ c. dry Marsala wine
- 5 garlic cloves, minced
- ½ c. heavy cream
- 2 c. low-sodium chicken broth or stock
- 1 c. shaved/shredded Parmesan cheese – divided
- ¼ c. chopped fresh parsley
- 8 ounces block of mozzarella cheese, cut into small cubes
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done and set aside.
Step 3: Heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the onions and mushrooms to the skillet. Cook for about 5 to 7 minutes, stirring often until tender. Then, add the garlic and season with salt and pepper. Next, add the Marsala along with the heavy cream. Stir and let everything simmer for another 3 minutes or until slightly thickened.
Step 4: On top, sprinkle the flour. Continue to cook, stirring for an additional 1 to 2 minutes or until the mixture just begins to turn light brown.
Step 5: Gradually whisk in the chicken broth/stock while scraping the bottom of the pan and stirring constantly.
Step 6: Decrease the heat to a simmer and cook for 1 to 2 minutes more until the sauce has thickened. Then, add the pasta. Toss well to coat.
Step 7: To the skillet, add 3/4 c. Parmesan cheese, mozzarella, fresh parsley, and cooked chicken. Stir well.
Step 8: Into a 9 x 13-inch casserole dish greased with non-stick spray, transfer the chicken and pasta mixture, then top with the rest of the Parmesan. Place in the preheated oven and bake for about 25 to 30 minutes or until bubbly.
Step 9: Remove from the oven when done and allow the casserole to cool for about 15 minutes. Before serving, garnish with some fresh parsley. Enjoy!
Notes
You can substitute Marsala wine with Madeira, Sherry, Brandy, or Dry White Wine. I do not recommend using cooking wine. For this recipe, you can use egg noodles, ziti, penne, rigate, fusilli, rotini, or any sturdy pasta. Keep any leftovers in an airtight container and store them in the fridge for up to 4 days. To freeze the entire baked casserole, tightly wrap the completely cooled casserole with plastic wrap, then foil. When ready to serve, thaw the casserole in the fridge overnight. The next day, tent the casserole with foil and reheat for about 30 minutes at 350 degrees F.
